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Colorful roasted beet and chickpea wrap sliced in half on a white marble background.

Roasted Beet and Chickpea Wrap

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 wraps
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 415
Ingredients Method Notes

Ingredients
  

  • 3 medium Beets peeled and cubed
  • 1 can 15oz Chickpeas (drained and dried)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 4 Large Whole Wheat Wraps
  • 1 cup Hummus
  • 2 cups Fresh Arugula
  • 1/2 Red Onion thinly sliced
  • Salt and Pepper to taste

Method
 

  1. Preheat oven to 400°F.
  2. Toss beets and chickpeas with olive oil and spices on a sheet pan.
  3. Roast for 30 minutes until beets are tender.
  4. Spread hummus on wraps; layer with arugula, beets, chickpeas, and onions.
  5. Roll tightly, slice, and serve.

Notes

  • Scrub, Don’t Peel: If using organic beets, a thorough scrub with a brush is enough. The skin is edible and holds its shape better when roasted.
  • Uniform Cubes: Cut beets into even 1/2-inch pieces. Smaller cubes cook faster and ensure every bite of the wrap has a consistent texture.
  • The Crunch Factor: For maximum chickpea crunch, remove any loose skins after drying. It takes an extra minute but allows the spices to stick directly to the legume.
  • Sauce Barrier: Always spread the hummus or spread directly onto the wrap first. This creates a "moisture barrier" that prevents the vegetable juices from making the bread soggy.
  • Tight Roll: Use a piece of parchment paper to help roll the wrap tightly, then slice through both the paper and the wrap for a clean, professional "deli-style" presentation.